Thank You Dinner” Sun 3rd May at Cathedrals on Fraser. $10 per person (adults / kids), buffet style.
Each purchased dinner will receive 1 x dinner meal and 1 x FREE drink
Dinner and drink vouchers will be provided to club trip leaders at check in and given to club volunteers.
3% PayPal fee added at checkout for all transactions
*Please note that Cathedrals on Fraser is a fully licensed venue and therefore NO ALCOHOL or BYO is to be brought into the event arena*
Our 2020 event thank you dinner catering will be provided by Noosa Spit Hire https://www.noosaspithire.com.au/ https://www.facebook.com/NoosaSpitHire/
If you have special dietary requirement please email firstname.lastname@example.org to advise of your needs to ensure we cater for your specific needs.
Variety of handmade dampers, breads and rolls.
Organic pork wrapped in crackling and seared slowly over charcoal spits
Marinated char chicken wings, drums, thighs cooked over charcoal finished with an infusion of apple wood smoke
Variety of flavored handmade sausages seared Brazilian style over charcoal
Buffalo marinated turkey drums slowly seared over in the spits and served in its own marinated juices
Mixed roasted potato, sweet potato, carrot charred
Golden topped potato baked layered with cheesy bechamel sauce and seasoned with maldon sea salt and cracked pepper
Steamed fresh green peas
Chunky Greek salad with tomato, onion, cucumber, olives and fetta drizzled with olive oil
Asian slaw (GF) shredded red and green cabbage, wombok, julienne carrots, spring onions and coriander
Cous cous with roasted Mediterranean marinated capsicum, onion, shallots, parsley and garlic
Green salad with sliced tomato, cucumber, red onion accompanied with a mustard balsamic dressing
Reduced jus sauce served warm for your meats
Slow roasted apples over smokey coals blended to make a sauce
Side condiments of basting marinades, piri piri, mustard, tomato and BBQ. Salad Dressings, hickory and brown sugared sauces
Chocolate dampers with golden syrup, melted butter and cream
French vanilla genoise sponge cake layered with jam, mixed berries and topped with cream chantilly
Fruit salad with side condiments of cream, praline and roasted crushed nuts